📝 About This Recipe
Experience the sophisticated, slightly gamey flavor of guinea fowl, a leaner and more intense relative of the chicken that thrives over an open flame. This recipe utilizes a spatchcock technique to ensure even cooking and maximum skin crispiness, while a heavy infusion of Mediterranean herbs and garlic butter keeps the delicate meat succulent. It is a celebratory dish that brings the rustic elegance of the French countryside straight to your grill.
🥗 Ingredients
The Bird
- 1 piece Whole Guinea Fowl (approx. 3 lbs, spatchcocked and patted dry)
- 2 teaspoons Kosher Salt (more for seasoning)
- 1 teaspoon Black Pepper (freshly cracked)
Herb Rub and Marinade
- 1/4 cup Extra Virgin Olive Oil (high quality)
- 1 tablespoon Fresh Rosemary (finely minced)
- 1 tablespoon Fresh Thyme (leaves only)
- 2 teaspoons Fresh Sage (finely chopped)
- 4 cloves Garlic (minced into a paste)
- 1/2 teaspoon Smoked Paprika (for color and depth)
Basting Butter
- 4 tablespoons Unsalted Butter (melted)
- 1 tablespoon Lemon Juice (freshly squeezed)
- 2 tablespoons Dry White Wine (such as Sauvignon Blanc)
For the Grill
- 2 pieces Lemons (halved for grilling)
- 1/4 cup Fresh Parsley (roughly chopped for garnish)
👨🍳 Instructions
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1
Prepare the guinea fowl by spatchcocking: using kitchen shears, cut along both sides of the backbone to remove it. Flip the bird over and press down firmly on the breastbone until it cracks and the bird lies flat.
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2
Pat the skin extremely dry with paper towels. Season both sides generously with kosher salt and black pepper. Let it sit at room temperature for 20 minutes.
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3
In a small bowl, whisk together the olive oil, minced rosemary, thyme, sage, garlic paste, and smoked paprika to create the herb rub.
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4
Loosen the skin over the breast and thighs with your fingers. Rub about half of the herb mixture directly onto the meat under the skin, then spread the remaining rub over the exterior skin.
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5
Preheat your grill for two-zone cooking. Set one side to medium-high heat (about 400°F/200°C) and leave the other side with no direct heat.
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6
Place the guinea fowl skin-side down on the cool side of the grill (indirect heat). Cover the grill and roast for 25-30 minutes.
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7
While the bird roasts, whisk together the melted butter, lemon juice, and white wine in a small bowl to create the basting liquid.
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8
Check the internal temperature of the thickest part of the thigh. Once it reaches 145°F (63°C), it is time to crisp the skin.
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9
Move the bird to the hot side of the grill, skin-side down. Brush the underside with the basting butter. Place the lemon halves cut-side down on the hot grates next to the bird.
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10
Grill the skin for 4-6 minutes, watching carefully for flare-ups, until the skin is golden brown and crispy. Use tongs to move it slightly if it sticks.
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11
Flip the bird over one last time and baste the skin with the remaining butter. Remove the lemons once they are charred and softened.
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12
Remove the guinea fowl from the grill when the internal temperature reaches 160°F (71°C) in the breast and 170°F (77°C) in the thigh. Carry-over cooking will bring it to the perfect final temperature.
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13
Rest the bird on a warm platter for at least 10-15 minutes. This is crucial for the juices to redistribute so the lean meat stays moist.
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14
Carve the bird into drumsticks, thighs, and breasts. Squeeze the charred lemon halves over the meat and garnish with fresh parsley before serving.
💡 Chef's Tips
Guinea fowl is leaner than chicken; do not overcook it or it will become dry. Using a meat thermometer is essential. If you cannot find guinea fowl, a small pheasant or a high-quality Cornish game hen makes an excellent substitute. For the ultimate crispy skin, salt the bird and leave it uncovered in the refrigerator overnight before grilling. If flare-ups occur while crisping the skin, move the bird back to the indirect side immediately to prevent soot from forming on the meat.
🍽️ Serving Suggestions
Serve with a side of buttery roasted fingerling potatoes and grilled asparagus. A crisp, chilled glass of Chablis or a light-bodied Pinot Noir pairs beautifully with the herbal notes. Accompany with a dollop of Dijon mustard or a light salsa verde for extra zing. A warm crusty baguette is perfect for soaking up the herb-infused juices on the plate.